Popular Recipe Vickys Spiced Parsnip Bubble Squeak GF DF EF SF NF Restaurant Style

Fast cooking ultimate Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF easy, delicious, practical.

10 ingredients, 9 steps, cooking Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF

How are you my mother, at this time you get make recipe Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF with 10 ingredients and 9 steps. Next this is how to prepare, please pay attention carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 9 stages of easy cooking Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF.

Ingredients for Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF

1. You need 400 grams : parsnips, chopped.
2. Prepare 1 tsp : turmeric.
3. Prepare 150 grams : brussel sprouts, sliced.
4. You need 100 grams : frozen peas.
5. It’s 1 tbsp : lemon juice.
6. It’s 50 grams : sunflower spread (Vitalite) / butter.
7. Prepare 1/2 tsp : cumin seeds.
8. Prepare 1/2 tbsp : garam masala / ras-el-hanout.
9. It’s 1 : small handful of fresh coriander / cilantro, finely chopped.
10. It’s 1 : mild red chilli, deseeded and finely chopped.

If all ingredients Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF it’s ready, We’re going into the cooking stage. Below is how to making with easy.

Stages Cooking Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF

1. If using leftovers, go straight to step 5!
   
2. Put the parsnips and turmeric into a saucepan and cover with cold water
   
3. Bring to the boil for 10 minutes then add in the brussel sprouts and boil for 3 more minutes
   
4. Add the peas and boil a further 1 minute, then drain the water out of the pan
   
5. Mash everything together with the lemon juice, spices, coriander, chilli and half of the butter

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1. Melt the rest of the butter in a frying pan over a medium heat
   
2. Make a patty out of the parsnip mixture in the middle of the frying pan and flatten down. You can also make 8 individual patties and fry them that way. They're easier to turn
   
3. Fry for 3 - 4 minutes until browned and crispy on the bottom then turn carefully and fry the other side. The easiest way is to flip it over onto a plate like you would with an omelette
   
4. Slice into 8 wedges (2 per person), garnish with some extra chopped coriander / cilantro and serve with your leftover roast or have as a vegan main, delicious either way. Goes great with cranberry sauce!
   
5. Finish and Enjoy.

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